Little Lemon Pudding Cakes

Last updated on January 23rd, 2023

Little Lemon Pudding Cakes are dreamy-delicious for afternoon tea. They are made from a simple custard batter to which a small amount of flour and some softly beaten egg whites are added. When the batter is poured into ramekins and baked in a water bath, or “Bain Marie,” the egg whites rise to the top while the custard (or “pudding”) settles at the bottom. I like to invert them so that the pudding is on the top!

To watch me make, bake, decorate, and serve Little Lemon Pudding Cakes (you’re invited to afternoon tea!), watch the video above. I think you will be surprised to learn just how quickly the cakes come together. (Click here to subscribe to my YouTube channel; click here to get my weekly email updates.)

Ingredients

Nonstick cooking spray for greasing the ramekins
3 large eggs, separated
1 cup (237 ml) whole milk
2 tablespoons (28g) butter, melted
The grated zest of 2 large lemons
The juice from 2 large (or 3 small) lemons — about 6 tablespoons
Optional: 1/2 teaspoon lemon extract for added zing
1/4 teaspoon salt
1 cup (200g) sugar
6 tablespoons (50g) all purpose or “plain” flour

Equipment

6 (6-ounce) ramekins
A 9 x 13 baking dish to hold the ramekins
Two large bowls — one for mixing the custard batter, and one for beating the egg whites (I used the bowl of my standing mixer)

Directions

Center the oven rack and preheat the oven to 350°F (177°C) Spray the ramekins with nonstick spray, and place them in the 9 x 13 baking dish.

In a large bowl, violently beat the egg yolks with a wire whisk. Then whisk in the milk, melted butter, lemon zest, lemon juice,  lemon extract (if you are using it), salt, sugar, and flour. Set aside.

In another large bowl, beat the egg whites until soft peaks form.

A  little at a time (3 additions for me), fold the beaten whites into the custard batter. The mixture will be rather thin, and you will see bits of egg white throughout the batter.

Pour or ladle the batter into the prepared ramekins. Add enough hot (not boiling) water to reach halfway up the sides of the ramekins.

Bake in the preheated oven until the cakes puff and turn golden or even spotty brown on top — 40-45 minutes. Use tongs to transfer the ramekins to a wire rack. Cool for 15-30 minutes, then unmold onto dessert plates. Decorate with berries and a mint leaf.

Make-Ahead Note:

After baking the cakes, allow them to cool in their ramekins to room temperature. Cover with cling film and refrigerate for up to 24 hours. To insure easy unmolding, heat one or two ramekins at a time in the microwave oven for approximately 20 seconds. Unmold and decorate.

Print Recipe

5 from 3 votes

Little Lemon Pudding Cakes

These cakes are light, lemony, and melt-in-your-mouth delicious. I love them Afternoon Tea.

Prep Time10 mins

Cook Time40 mins

Course: Afternoon Tea

Servings: 6

Equipment

• 6 6 oz (177ml) ramekins, sprayed with non-stick vegetable spray
• 1 9x13 baking dish to hold the ramekins

Ingredients

• Non-stick vegetable spray for greasing the ramekins
• 3 large eggs, separated
• 1 cup (237ml) whole milk
• 2 teaspoons lemon zest
• 6 tablespoons freshly-squeezed lemon juice (from 2-3 lemons)
• 1/2 teaspoon lemon extract (optional for added "zing")
• 2 tablespoons (28g) melted butter
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 6 tablespoons (50g) all-purpose or "plain" flour

Instructions

• Center the oven rack and preheat the oven to 350°F (177°C). Spray the ramekins and place them in the baking dish. Set aside.
• In a large bowl, beat the egg yolks with a wire whisk. Then whisk in the milk, melted butter, lemon zest, lemon juice,  lemon extract (if you are using it), salt, sugar, and flour. Set aside.
• In another large bowl, or in the bowl of a standing mixer, beat the egg whites until soft peaks form.
• A  little at a time, fold the beaten whites into the custard batter. The mixture will be rather thin, and you will see bits of egg white throughout the batter.
• Pour or ladle the batter into the prepared ramekins. Add enough hot (not boiling) water to reach halfway up the sides of the ramekins.
• Bake in the preheated oven until the cakes puff and turn golden or spotty brown on top -- 40-45 minutes. Use tongs to transfer the ramekins to a wire rack. Cool for 15-30 minutes, then unmold onto dessert plates. Decorate with berries and a mint leaf.

Notes

MAKE-AHEAD NOTE: After baking, allow the cakes to cool completely in their ramekins. Then cover the ramekins with cling film and refrigerate for 12-24 hours. Before you unmold the chilled cakes, warm them (1 or 2 at a time) in a microwave oven for 15-20 seconds.